Vodka-Infused Beninese Azu Kandji

Azu Kandji is a beloved dish in Benin, known for its rich flavors and beautiful blend of ingredients. This recipe adds a unique twist by incorporating vodka into the mix, bringing a new dimension to this traditional meal. Historically, Azu Kandji has been a staple in Beninese cuisine, enjoyed by families and at gatherings, signifying unity and cultural pride. This dish typically combines fresh produce and local spices, making it a true representation of Beninese culinary artistry.

Ingredients

• Vodka - 1 cup
• Yam - 2 large, peeled and diced
• Plantain - 2 large, peeled and sliced
• Beef - 500g, diced
• Onions - 2 medium, chopped
• Tomatoes - 3 large, diced
• Chili Pepper - 2, minced
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Salt - to taste
• Black Pepper - to taste
• Palm Oil - 1/4 cup
• Maggi Cubes - 2
• Bay Leaves - 2
• Water - 2 cups

Preparation

Marinating the Beef

Begin by marinating the beef. In a large bowl, combine vodka, garlic, ginger, salt, and black pepper. Add the diced beef and mix well, ensuring each piece is coated. Cover and let it marinate for at least 2 hours in the refrigerator.

Preparing the Plantains and Yams

While the beef marinates, prepare the yam and plantain. Peel and dice the yam, then peel and slice the plantains into rounds. Set them aside.

Cooking Process

Step 1: Frying the Plantains & Yams

In a large frying pan, heat palm oil over medium heat. Once hot, fry the plantain slices until golden brown. Remove and drain on paper towels. Repeat the process for the yam cubes.

Step 2: Cooking the Beef

In a heavy pot, heat a little more palm oil and add the marinated beef. Sear until browned on all sides. Remove and set aside. In the same pot, add onions and sauté until translucent. Stir in the diced tomatoes and chili pepper. Cook until the tomatoes are soft.

Step 3: Bringing It All Together

Add the browned beef back into the pot with the sautéed mixture. Add water, Maggi cubes, and bay leaves. Cover and simmer over low heat for 45 minutes to allow the flavors to meld and the beef to become tender. Adjust the seasoning with additional salt and black pepper to taste.

Step 4: Final Assembly

Once the beef is tender, add the fried yam and plantains into the pot. Gently mix to coat them in the sauce. Allow it to cook for an additional 5-10 minutes.

Enjoying the Meal

Serve the vodka-infused Beninese Azu Kandji hot, garnished with extra fresh herbs or a light salad on the side for contrast. This dish pairs well with a refreshing beverage to balance the rich and spicy flavors. Enjoy each bite, celebrating the fusion of traditional Beninese ingredients with a modern twist. Remember to use a cooking timer to ensure everything is cooked to perfection!